Salad
and Salad DressingSalad
and Salad Dressing
| Breads | Breakfast and Egg Dishes | Desserts and Sweets |
| Soup | Entrees and Main Dishes | Misc |
Roasted Garlic Dressing
Easy Summer Salad
Chickpea, Black Bean, Sweet Pepper,
and Roasted Potato Salad
Tamari Dressing
Cranberry-Currant-Walnut Sauce
10 - 12 garlic cloves, unpeeled
1 cup olive oil
1/3 cup red-wine or Balsamic vinegar
1/3 cup water
1 teaspoon salt
¼ ground black pepper
1 Tablespoon Dijon Mustard
1 Tablespoon sugar
Dash cayenne pepper, ground
In an unoiled small, heavy skillet, roast the unpeeled garlic cloves on medium heat, turning them occasionally. Cook the garlic for about 10 to 15 minutes, until it is soft and covered with dark spots. To test for doneness, press a garlic clove with a spoon. When you see small bubbles of juice bursting through the skin, remove the garlic from the skillet. When the cloves are cool enough to handle, peel the garlic.
In a blender or food processor, puree the garlic with the oil, vinegar, water, salt, pepper, mustard, sugar, and cayenne pepper. Covered and refrigerated, this dressing will keep for several weeks.
3 to 4 vine-ripened tomatoes
2 to 3 Vidalia onions (They are sweeter than other onions)
¼ to 1/3 cup chopped fresh basil
Ground black pepper
Roasted Garlic Dressing (recipe above)
Wash the tomatoes and remove stem. Slice thinly.
Peel the onions and slice thinly, so you have rings.
In a square Pyrex or glass pan make a single layer with some of the tomato slices. Then make another layer with some of the onion slices (rings), sprinkle with some of the fresh, chopped basil and some ground pepper. Continue in the same manner until you reach the top of the dish. Pour the Roasted Garlic Dressing over the salad, cover and refrigerate.
The salad is very pretty with the layers, but a
bit difficult to serve. Right before you serve it, you may want
to cut the salad like you are cutting a cake. Or make layers with
chopped tomatoes and onions. Then you won't have to worry about
chopping later.
Return to top of page
1 Tablespoon olive oil
2 teaspoons curry powder
½ teaspoon salt
1 ½ pounds unpeeled boiling potatoes, cut into 1-inch cubes
1 large red or green (or mix both) bell pepper,
cored, seeded, and cut into bite-sized chunks
1 15 ½-ounce can chickpeas (garbonzo beans), drained
1 15 ounce can black beans (frijoles negros), drained
2 to 4 Tablespoons Tamari
Dressing
2 Tablespoons minced scallions (green onions)
Preheat oven to 425°. In a large skillet, heat oil until sizzling. Add curry powder and salt; stir until mixed thoroughly. Add potatoes. Cook, stirring, 3 to 5 minutes. Transfer to baking sheet. Bake 15 to 20 minutes or until fork inserted in center of potato cube goes through. Remove potatoes from oven. Arrange in center of large platter.
Meanwhile, toss chickpeas, black beans, bell pepper and onions with dressing. Arrange chickpea mixture around potatoes. Garnish with corn chips or tortilla chips, if desired.
NOTE: I add a can of Green Giant Sweet Niblet corn, drained, to the beans and vegetable mixture. Also, you can use your favorite vinegar and oil type dressing with this if you don't feel like making the Tamari dressing.
Makes about 4 servings.
6 Tablespoons olive oil
4 Tablespoons rice vinegar
(Have used other types of vinegars with good results)
1 teaspoon mustard
2 teaspoons tamari or soy sauce (I use the low-sodium type)
1 teaspoon sugar
Place all ingredients in lidded jar. Close jar. Shake thoroughly, until dressing thickens. Chill until ready to use.
1 pound fresh cranberries or
1 package (16 ounces) frozen cranberries
1 ¼ cups sugar
1 cup red currant preserves (or jam)
1 cup water
1 cup coarsely chopped walnuts
2 Tablespoons grated orange zest
Combine the cranberries, sugar, preserves, and water in a large saucepan; heat to boiling, then reduce heat. Simmer uncovered 20 minutes; skim the foam and remove from the heat. Stir in the walnuts and orange zest. Refrigerate, covered, overnight.
Makes about 6 cups